Lentil and salmon salad
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
2 tbs, cream variety
Lentils, canned, rinsed, drained
2 400g can
3 stick(s), thinly sliced
250 g, quartered
Fresh flat-leaf parsley
2 cup(s), coarsely chopped
Canned red salmon in water, drained
1 415g can, skin removed, flaked
- Combine yoghurt and horseradish in a small bowl. Season dressing with pepper.
- Combine lentils, celery, tomatoes and parsley in a large bowl. Add salmon and gently toss. Drizzle with dressing to serve.